Best Classic Shepherd’s Pie Recipe

Best Classic Shepherd’s Pie Recipe

from thewholesomedish.com
Dinner
70 min
6 servings
400 kcal / serving

The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Ingredients

  • 2 tablespoonsolive oil
  • 1 cupchopped yellow onion
  • 1 lb.90% lean ground beef (-or ground lamb)
  • 2 teaspoonsdried parsley leaves
  • 1 teaspoondried rosemary leaves
  • 1 teaspoondried thyme leaves
  • ½ teaspoonsalt
  • ½ teaspoonground black pepper
  • 1 tablespoonworcestershire sauce
  • 2garlic cloves (-minced)
  • 2 tablespoonsall purpose flour
  • 2 tablespoonstomato paste
  • 1 cupbeef broth
  • 1 cupfrozen mixed peas & carrots
  • ½ cupfrozen corn kernels
  • 1 ½ lb.russet potatoes (-about 2 large potatoes peeled and cut into 1 inch cubes)
  • 8 tablespoonsunsalted butter (-1 stick)
  • ⅓ cuphalf & half
  • ½ teaspoongarlic powder
  • ½ teaspoonsalt
  • ¼ teaspoonground black pepper
  • ¼ cupparmesan cheese

Directions

Make the meat filling.

  1. 1

    Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

  2. 2

    Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

  3. 3

    Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

  4. 4

    Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

  5. 5

    Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

  6. 6

    Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

  1. 1

    Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

  2. 2

    Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

  3. 3

    Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

  4. 4

    Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

  1. 1

    Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

  2. 2

    If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.